Yam Porridge (Asaro)

Ingredients

• about 450 g Yam (diced)
• 0.5 cup Palm Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 0.5 small Scotch Bonnet Pepper
• about 113 g Smoked Fish
• about 113 g Shrimp (optional)
• 2 cups Spinach (chopped)
• 1 tbsp Ground Crayfish
• 1 tsp Salt
• 4 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of yam and cut it into 2.54 cm cubes. Finely chop the 1 medium onion, the 1 medium red bell pepper, and the 0.5 small scotch bonnet pepper. If using, prepare the about 113 g of shrimp by peeling and deveining them.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 0.5 cup of palm oil and let it heat up for 1 minute until it shimmers.
3. 3Add the chopped 1 medium onion, 1 medium red bell pepper, and 0.5 small scotch bonnet pepper to the hot palm oil. Cook, stirring occasionally, for 5-7 minutes, until the vegetables soften and become fragrant.
4. 4Add the about 450 g of diced yam, the about 113 g of smoked fish, the about 113 g of shrimp (if using), and the 1 tbsp of ground crayfish to the pot. Pour in the 4 cups of water. Stir everything together and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low (121.1°C / 120°C). Cover the pot and let it simmer for 25-30 minutes. Check the yam occasionally; it is done when it is very tender and starting to break apart into the liquid.
6. 6Add the 2 cups of chopped spinach to the pot. Stir it into the yam mixture and cook for another 2-3 minutes, just until the spinach wilts and turns bright green.
7. 7Taste the porridge and add the 1 tsp of salt as needed. Stir well to combine.
8. 8Serve the yam porridge hot.

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